Favorite Way to make Potatos

I love potatoes cooked almost any way. That is the thing I craved the most when I was pregnant and ate them all the time. I think my favorite would have to be baked potatoes. I love loading them up with sour cream, butter, bacon and cheese.

Personally, I just love mashed potato, like I cannot get enough of the stuff =P (although I have to, what with the complex carbs and all) My boyfriend peels and cuts them for me, and I boil them until soft in water & stock/onion/garlic, before draining and mashing with milk and unsalted/salt reduced salt and adding pepper =D It's so delicious, and is great on sandwiches!

I love potatoes pretty much any style. One of my favorite ways is to cut them into wedges, toss with oil, salt, and rosemary and roast in the oven till browned. I also love garlic smashed potatoes from a local Italian restaurant.

I like oven fried potatoes with butter and paprika and other seasonings. Peel 4 potatoes, then cut crosswise into 3/8-inch slices. Brush with melted butter and oil. Bake at 425°, basting frequently with butter or butter mixture until tender and golden brown on both sides. Sprinkle with salt, pepper, and paprika; serve immediately.

Whipped, with real butter, heavy cream and roasted garlic. With a little salt an pepper, of course. It's so good, so creamy and so garlicy.

I love potato specially mashed potatoes with gravy, and also the fried potato,deep fried potato with caramelize sugar.yummy i love it specially when it Hot.

I like to partially peel red potatoes(leaving some of the skin on) cut them into pieces and boil them with some minced garlic. Then I drain them, and mash them with a little bit of cream, real butter, parmesan cheese and a little garlic powder, pepper, shredded colby cheese, and monterey jack cheese. Then I put them in a greased casserole, top them with some shredded cheddar and pop them in the oven for about 10 minutes. It's my take on a twice baked without so much of the work.

I don't make them very often, but I really like potato pancakes. My mom leaner to make them from a co-worker when we were young, and they were always s major treat...we got to eat them with sour cream or applesauce. When I got older she taught me to make them too... 4 med. potatoes 1 sm. onion 1/2 c. flour 1/2 c. oil 1 tsp. salt 2 tbsp. sour cream 2 eggs 1/2 tsp. pepper Peel potatoes and grate into a bowl. Pour off extra liquid. Peel onion and grate into potatoes. Add eggs, flour, sour cream, salt and pepper. Mix well. Heat oil until it sizzles. Drop a tbsp. at a time of batter into hot oil. Flatten with a pancake turner. When bottoms are brown turn them over. When done remove and drain on paper towel lined plate. Serve with applesauce, sour cream or just plain.

My favorite way is french fried with seasoning salt and dipped in ranch dressing. AT PEACE WITHIN

I love to make potato pancakes and fried potatoes with onions. They are a little work, but well worth it. My family looks forward to them.

I enjoy potatoes as a soup! :P Here's the recipe I got from a friend of mine. Extra-virgin olive oil, for drizzling 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces 3 small ribs celery from the heart of the stalk, finely chopped 2 small to medium carrots 3 leeks, trimmed of rough tops and roots 3 medium starchy potatoes, such as Idaho, peeled 2 quarts chicken stock 1 (15-ounce) can petite diced tomatoes, drained Handful flat-leaf parsley, finely chopped Crusty bread, for dunking and mopping Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips. Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.